Ingredients:
Prepare 1 cup stock or chicken broth.
Slice lemons approx. 1/4 thick.
Heat olive oil in a deep skillet. Use boneless, skinless chicken breasts. Butterfly the breasts so they are thinner before cooking.
Dust breasts lightly with flour and cook in oil over high heat, turning once until golden. Approximately 6 minutes.
Remove chicken breasts from the pan and toss in the sliced lemons. Cook lemons for about a minute, turning them over and making sure they don't burn. They should just brown a little bit. Remove and set aside with the cooked chicken.
Drain excess oil from the pan (if there is any). Add stock and capers and bring to a boil. Return chicken and lemons to the pan. Cook over medium heat until the stock is reduced by two-thirds and the chicken is fully cooked.
Reduce heat. Add butter, cut into small pieces. Stir and simmer for a minute or two.
Serve with a side of spinach briefly stir-fried in olive oil with a few croutons also stir-fried in the olive oil.
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